No-Bake Sesame Chocolate Cups — a fun twist to the winter staple sesame ladoos, these cups are a nutritious, simple fix for those sweet tooth cravings. With Makar Sankranti around the corner, reinvent your typical Til ke Ladoos with this modern take. Sweetened with jaggery and dark chocolate for a new element, cozy up with a play for the perfect, relaxing winter afternoon!
WATCH HOW TO MAKE SESAME CHOCOLATE CUPS:
No-Bake Sesame Chocolate Cups — a fun twist to the winter staple sesame ladoos, these cups are a nutritious, simple fix for those sweet tooth cravings. Sweetened with jaggery and dark chocolate for a new element, cozy up with a play for the perfect, relaxing winter afternoon!
- 1 cup white sesame seeds
- 1/4 cup jaggery , shaved
- pinch salt
- 1 tsp rose water
- 2-3 tbsp tahini paste , depending on dryness of jaggery
- 2 tsp coconut oil
- 1/2 cup dark chocolate chips , or use vegan chocolate chips
- dried rose petals
- sesame seeds
- pumpkin seeds
- pistachio , slivered
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Toast the sesame seeds on medium heat in a pan for 3-4 minutes until fragrant and slightly brown.
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Transfer to the food processor or mixer and pulse with jaggery and salt until coarsely crushed.
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Transfer this mixture into a mixing bowl and add rose water and tahini. Mix until the mixture starts to come together and hold its shape when pressed.
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Line a muffin tray with parchment paper or cupcake liners (you can also use a silicone muffin tray). Fill each mold about 3/4 way and press it down gently with the back of a spoon. Set aside.
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In a separate bowl, mix together chocolate and coconut oil and microwave in 30 second intervals until melted, stirring in between.
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Fill the mold with the melted chocolate and gently tap the tray on the counter to remove any air bubbles.
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Chill in the fridge for 10-15 minutes until set. Unmold carefully and enjoy!
Recipe Video
- You can store these Sesame Chocolate Cups in an airtight container on the counter.
- If you don’t have tahini paste, pulse 3 tbsp sesame seeds in a food processor slowly to make a paste.
- Adjust the thickness of the chocolate layer and amount of jaggery based on how sweet you want it.
- Make sure to use dark chocolate since milk chocolate will be too sweet.
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DID YOU MAKE THIS RECIPE?
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p style=”margin: 0; margin-bottom: 1.5em;”>I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
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Looks amazing
Amazing cups
Looks so beautiful and yummy 👌👌
Very nice and healthy version
Hello! Just found your recipe at Pinterest and loved it… could you please tell me if they keep well for a couple of hours at room temperature? Does the chocolate hardens enough for each one to be wrapped, if needed?
thank you so much
Hi, so glad you liked the recipe! I kept mine at room temperature for over a week (granted it is cold in Chicago) and they lasted great. The chocolate is definitely firm enough to wrap too. Hope this helps!
Thank you so much! I am fascinated by your blog, asking myself why I did not land here sooner… beautiful photography, unique recipes, just gorgeous stuff
I have an air-fryer and might start exploring your recipes from that point, as I like to expand its uses a bit.
Made them! I halved the recipe as I did not need too many this time – Really lovely, I wish I could share a picture, I added some golden, brown and white candy coated chocolate little balls as decoration
I like the subtle rose flavor and the bite of saltiness given by the tahini
thank you for the recipe!